Caramelized Apple Cranberry Noodle Kugel

Preparation Time: 1 hour 25 minutes

Servings: 6-8

Ingredients

• extra-wide noodles
• 4 tablespoons margarine, divided
• 2 Granny Smith apples, diced
• 1 ½ cups fresh cranberries
• 3 tablespoons brown sugar
• 5 eggs
• 1 cup sugar
• 1 cup Tofutti sour cream
• ¾ cup vanilla soy milk
• 1 ½ teaspoons vanilla extract
• 1 teaspoon salt

Topping Ingredients:

• ⅔ cup all-purpose flour
• ⅔ cup sugar
• ½ cup old-fashioned oats
• ½ cup canola oil
• ½ teaspoon ground cinnamon

Directions

1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish lightly.
2. In a large pot, bring water to a vigorous boil. Add the noodles and cook for approximately 7 minutes or until they’re al dente. Drain the noodles and combine them with 2 tablespoons of margarine in a medium bowl.
3. In a large skillet over medium heat, melt the remaining 2 tablespoons of margarine. Sauté the diced apples for 3-4 minutes until they become tender. Introduce the cranberries and brown sugar, stirring and cooking for about 4 minutes until the cranberries are softened but intact.
4. After cooking, remove the skillet from heat and set aside.
5. In a large mixing bowl, whisk together the eggs, sugar, sour cream, soy milk, vanilla extract, and salt until combined. Fold in the reserved noodles and the apple-cranberry mixture. Pour the combined mixture into the prepared baking dish.
6. For the topping, mix together flour, sugar, oats, canola oil, and cinnamon in a small bowl until well blended. Evenly distribute this topping over the kugel. Bake for approximately 1 hour, or until the kugel has set and is fully cooked. Serve warm for the best experience.